Mushroom Muenster Chicken

Ingredients:

2 eggs

1 cup seasoned bread crumbs (I used crushed Town House crackers and mixed in a bit of Italian seasoning and seasoned salt.) 

1 lb. boneless skinless chicken breasts, cut into 1″ cubes

2 Tbsp. vegetable oil

1/2 tsp. Cajun seasoning

1/2 lb. sliced fresh mushrooms

10 oz. Muenster cheese (I have a little scale, so I dutifully weighed the cheese and guess what! 10 oz was exactly 10 slices!)

In a shallow bowl, beat eggs. Place breadcrumbs in a large resealable plastic bag. Dip chicken in eggs, then place in bag and shake to coat.

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In a large skillet, cook chicken in oil over medium heat for 4 minutes, stirring occasionally.

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Transfer chicken to a greased 9×13 baking dish. Sprinkle with Cajun seasoning.

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Top with mushrooms and cheese.

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Cover and bake at 350 for 30-35 minutes or until chicken juices run clear.

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Yield: 6 servings. Serve with a mixed green salad or steamed fresh green beans. I served it with California blend veggies (cauliflower, broccoli, and carrots) and crescent rolls. And to serve the chicken, I just put a serving spoon in it and we dished it out like you would a casserole.